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Prep time
30 minutes
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Cook time
5 hours
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Serves
8 -10
Author Notes
My husband and I are hunters and venison is our favorite red meat. We use a blend of ground venison and venison stew meat for textural variety. Note: Being that we are from Texas, our chili has no beans! —Danielle Prewett
Ingredients
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2 tablespoons
Olive Oil
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1
Yellow Onion, Diced
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3
Large Cloves of Garlic, minced
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5
Jalapeno Peppers, 3 roughly chopped, 2 minced
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2 pounds
Venison (or beef substitute)
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2
14 oz. cans of fire roasted tomatoes
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1
can of Tomato sauce
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1 cup
Venison Stock (or beef substitute)
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1 tablespoon
Red Chili Powder
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2 tablespoons
Ancho Chli Powder
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3 tablespoons
Oregano
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1 tablespoon
Sea Salt (or to taste)
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1 teaspoon
Cayenne Pepper
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2 teaspoons
Red Pepper Flakes
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2 teaspoons
Cumin
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1 bunch
Cilantro, for garnish
Directions
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Prepare the meat: If using venison, be sure to get all the silver skin off the meat. Slice into thick 2" chunks.
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In a dutch oven, warm olive oil at med. high heat. Add onions and cook until it begins to 'sweat".
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Add garlic and peppers and slowly cook for a few more minutes until tender.
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Next add Venison/Beef and begin to brown the meat (if using venison, work fast as it is very lean and be easily overcooked).
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Remove from heat and transfer mixture to a Slow Cooker/Crock Pot. Add all remaining ingredients and mix thoroughly. Cover and cook on low for 4-6 hours or more until meat is tender, stirring periodically. Depending on your slow cooker, low can sometimes be too hot. If you notice after several hours your sauce is bubbling or burning around edges, turn heat down to warm. It should barely be at a constant simmer. The longer and lower the heat, the more tender your meat will be!
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Garnish with cilantro. Serve with Sweet Cornbread or on top of a baked potato.
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